Ingredients:

  • 1 tablespoon unsalted butter (14 g)
  • 2 tablespoons honey (30 ml)
  • 1/4 teaspoon saffron threads (0.5 g)
  • 1/4 cup vegetable broth (60 ml)
  • Salt and pepper to taste
  • 1 pound baby carrots, peeled and trimmed (450 g)
  • 1 tablespoon olive oil (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss baby carrots in olive oil, salt, and pepper in a large mixing bowl.
  2. Spread carrots on a baking sheet in a single layer. Roast for 15-20 minutes until they are tender and slightly caramelized.
  3. In a medium saucepan, melt butter over medium heat. Add honey, saffron threads, and vegetable broth. Whisk to combine and simmer for 3-5 minutes until slightly thickened.
  4. Remove the roasted carrots from the oven. Pour the saffron honey glaze over the carrots and toss to coat thoroughly.
  5. Transfer glazed carrots to a serving dish and drizzle any remaining glaze on top. Garnish with fresh herbs if desired, and serve warm.